We had some leftover buttermilk, eggs, lemons, and a frozen pie crust, so DW suggested that I make a Lemon Chess Pie for dessert. I then remembered that we also had some leftover coconut in the fridge, so I decided to add a bit to the pie, and voila! Here's the delicious result:

Lemon-Coconut Chess Pie

Note — It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re solidify and separate from the mixture.

One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest, vanilla, and coconut.

Pour the filling into the unbaked pie crust, and bake in the middle of the preheated oven for 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools. Remove to a cooling rack, and cool completely or chill if desired before serving.

We had some leftover buttermilk, eggs, lemons, and a frozen pie crust, so DW suggested that I make a Lemon Chess Pie for dessert. I then remembered that we also had some leftover coconut in the fridge, so I decided to add a bit to the pie, and voila! Here's the delicious result:

Lemon-Coconut Chess Pie

Note — It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re solidify and separate from the mixture.

One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest, vanilla, and coconut.

Pour the filling into the unbaked pie crust, and bake in the middle of the preheated oven for 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools. Remove to a cooling rack, and cool completely or chill if desired before serving.